Sheet Pan Cherry Tomato Gnocchi
on Jun 01, 2023, Updated Aug 15, 2026
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Add this cherry tomato sheet pan gnocchi to your list of 30-minute meals. Packaged gnocchi is one of the best things you can buy at the grocery for quick and easy vegetarian dinner recipes that are tasty and filling. The high temperature of the oven roasts the gnocchi and tomatoes together on the pan.
Table of Contents
Why You’ll Love This Recipe
It starts with store-bought gnocchi. This is one of those incredibly convenient packaged ingredients that you should keep in your pantry next to your boxes of pasta. These potato dumplings can make a fantastic dinner with a lot of veggies.
The prep and cook time is 30 minutes total. All I do is toss gnocchi and tomatoes with olive oil and seasonings on a baking sheet before roasting them. There’s no cutting. I keep the tomatoes whole.
Roasted tomatoes are the sauce. As the tomatoes roast, they become soft and juicy. After I take the pan out of the oven, I toss the tomatoes and gnocchi together. The tomatoes fall apart and dress the gnocchi in am “almost sauce.”
The Ingredients
This is what you need:
- Gnocchi: The recipe calls for one package of shelf-stable gnocchi. It’s fine to use a brand that’s gluten free or to use cauliflower gnocchi. You don’t need to boil it before roasting it in the oven.
- Tomatoes: Cherry tomatoes or grape tomatoes will work for this recipe. I find that cherry tomatoes are more juicy, so they will “sauce” the gnocchi more.
- Dried seasonings: The recipe has garlic powder, onion powder, oregano, red pepper flakes, salt and pepper. I don’t use minced fresh garlic because it will burn in the oven.
- Parmesan cheese: I sprinkle on thin shavings after I stir the gnocchi and tomatoes. With a vegetable peeler, it’s quick and was to cut those paper-thin slices.
- Basil is the obvious choice with the tomatoes. I keep the small leaves whole and tear the larger ones into pieces.
How To Make Cherry Tomato Sheet Pan Gnocchi
1. Stir the olive oil, garlic powder, onion powder, oregano, red pepper flakes, salt and pepper in a small bowl.
2. Toss the gnocchi and tomatoes with the seasoned-oil on a large rimmed baking sheet. Spread them across the pan.
3. Roast until the gnocchi is lightly browned and the tomatoes are juicy and wrinkled. This will take 22-25 minutes. Stir the tomatoes and gnocchi on the pan. Some of the tomatoes will break apart, coating the gnocchi.
4. Garnish with Parmesan and basil.
Serving
I always go for greens when I make this sheet pan vegetable gnocchi. One I come back to for countless Italian recipes is this super simple arugula salad with lemon vinaigrette. I also like this better-than-a-restaurant house salad plus a few slices of crusty bread on the side for any tomatoes lingering on the plate.
More Sheet Pan Gnocchi Recipes
Asparagus Mushroom Gnocchi
Roasted Butternut Squash Gnocchi
Summer Gnocchi with Tomatoes and Corn
White Bean & Kale Gnocchi
Looking for more pasta inspiration? Check out my seasonal pasta guide with recipes and tips on ingredients, meal prep and more. Find more roasted veggie ideas in my seasonal vegetable roundup.
Did you make this gnocchi recipe? Please leave a rating and comment below. Thanks!
Sheet Pan Cherry Tomato Gnocchi
Ingredients
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- Pinch of red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound shelf stable or fresh gnocchi
- 2 pints cherry tomatoes
- Shaved Parmesan for serving
- Fresh basil leaves for serving
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Instructions
- Preheat the oven to 450 degrees F.
- In a small bowl, whisk together the olive oil, garlic powder, onion powder, dried oregano, red pepper flakes, salt and pepper.
- On a sheet pan, toss the gnocchi and tomatoes with the olive oil mixture. Spread them into a single layer across the pan.
- Roast the gnocchi and tomatoes for 22-25 minutes. The gnocchi should be lightly browned on the edges and the tomatoes should be juicy, soft and wrinkled.
- Stir the gnocchi and tomatoes. Some of the roasted tomatoes will break apart and coat the gnocchi.
- Garnish with Parmesan and basil.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent
Delicious! I have never made gnocchi like this before but definitely will make again.
So tasty and easy! I am always looking for recipes that are easy to make on a weeknight.
We doubled the oil and spices, just because it seemed like it needed a bit more. And you would definitely want to stir it once or twice while cooking, otherwise the gnocchi gets dried out. But we will be making it again for sure, thank you!
Do you have t cook the gnocchi in boiling water first or use it straight out the packet ?
You don’t need to boil the gnocchi first. It can go straight from the packet to the sheet pan.
This recipe is absolutely delicious. I make a very simple dish with just olive oil, gnocchi, cherry tomatoes, basil and sausage but it is heavy on the basil. After not being able to find fresh basil at any of the nearby grocery stores I did a quick search for something I could still do with gnocchi and cherry tomatoes. So happy I found this! Followed the directions exactly except of course had to omit the basil at the end. Also should add I was very nervous to cook the gnocchi in the oven having never done that and it was great. Agree with another reviewer to give it all a toss halfway through. Will definitely add this to our dinner rotations. Love a quick easy sheet pan recipe!
So simple but so delicious! I added 2 small heads of broccoli & half a red onion to my sheet pan for some extra veg and doubled the amount of oil & spices. I also used fresh garlic and added 2 tbsp of balsamic vinegar. Will definitely be adding this recipe to our weekly roster!
Wow, the flavors that were absorbed into the gnocchi were amazing! I replaced the salt with Lawry’s Garlic Salt, used ~3/4 tsp chili flakes and sub’d fresh oregano for the dried since I had it on hand. I kept everything else the same and can’t get over how perfectly seasoned and flavorful the gnocchi turned out!
This was very tasty and easy to make. I didn’t have enough fresh tomatoes so I added a can of drained fire roasted tomatoes. I also took another reviewer’s suggestion and added an onion. Next time I think I will add asparagus too. This recipe is a keeper. Thanks!
This was excellent – what a nice easy way to cook gnocchi. I’ll certainly make this again the the variations will be endless with different vegetables etc. that could be added. It was a great dinner with a salad on a Friday night after a long work week!!
Really delightful and made the kitchen smell AMAZING!
Surprisingly good! I followed the recipe as written and it was flavorful and turned out as advertised. You can definitely change up the seasonings to suit. Thank you for the recipe Paige. I will definitely make again!
I am so happy you enjoyed it!
Made this last night and it was fabulous! My husband who does not care for gnocchi had seconds! I did double the sauce which worked great for us. Thanks for the recipe, definitely a keeper!
Can you use frozen gnocchi?
Yes. You can use frozen gnocchi. There’s no need to thaw it. Keep in mind that it may need a few additional minutes in the oven.